Keto Lemon Butter Bundt Cake
Grain Free, Sugar Free, Almond Flour Keto Lemon Bundt Cake Orange and Lemon Butter Glaze.
Servings: 10 slices
Preparation for Bundt Pan
- 1/4 cup butter
- baking spray
- 1 cup Granulated Swerve
- 8 tablespoons unsalted butter
- 6 extra large eggs
- 2 tablespoons sour cream
- 8 lemons for peel, zest and juice
- 1/2 teaspoon lemon extract optional
- 2 tablespoons lemon zest
You can take one of the lemons to make lemon peel with this tool. Dry and place in granulated sugar. Allow to dry. This is for garnish and optional. You can do this a day before or several hours before.
Prepare Bundt Pan
Completely cover every nook and cranny of the bundt pan with butter Mixture.
Freeze the pan. Once frozen, you can then move the butter around into crannies if needed, making sure every little section has butter.
Mix almond flour, coconut flour, baking powder, baking soda, salt, xanthan gum in a bowl. Whisk together and set aside.
Cream together butter and sugar for five minutes.
While that is happening, wash lemons, zest, and juice.
Once mixed, add eggs and mix each one at at time for 30 seconds to fully incorporate.
Add sour cream.
Add 1/2 cup lemon juice, extract, and 2 tablespoons lemon zest.
Add dry ingredients to this wet mixture.
Give the pan one more light spray with baking spray.
Pour batter into the prepared bundt pan. Smooth out top with offset spatula.
Bake for approximately 30 to 40 minutes. Test at 30 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, if inside is not at correct temperature.
How to Remove Cake from Bundt Pan
Allow cake to cool for 15 minutes. This is important! Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides.
Place a cut out of cardboard.. Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate.
If using the lemon butter glaze, you apply while cake is warm or at room temperature.
This cake will stay fresh at room temperature for up to seven days.
You can freeze this cake. Wrap well in plastic wrap. Defrost in refrigerator.
Zest all of the remaining lemons. Save zest. Juice all lemons.
Make Lemon Butter Glaze
Don't make lemon butter glaze until the cake is released onto the cake plate. Don't attempt to pour into bottom of bundt pan, as that will make it hard to take cake out.
Put all ingredients except lemon extract in small sauce pan and heat until confectioner's sweetener is incorporated. Pour over cake. Garnish with dried lemon peel. Only use extract if needed. Taste first.
Serving: 1of 18 | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Fiber: 3g | Sugar: 1g